This Chocolate Oreo Cookies & Cream Cake yields a tender and delicious cake, sandwiched between thin creamy layers of white chocolate ganache and cookie crumbs.
My little one recently turned 6 years old and requested that I make him an Oreo cookie cake for his birthday.
Typically, I don't keep Oreos in my pantry, since I like making my cookies from scratch, but this time, I obliged for the birthday boy.
Why you'll love this recipe
This recipe produces a tender and delicious chocolate cake.
The cream filling isn't too sweet, despite using white chocolate and Oreo cookies.
It makes a 2 layered (or 4 thin-layered) 6" cake, perfect for small servings.
You can make the cake with all-purpose flour; no need for cake flour in this cake.
There's no butter in the cake, so no need to soften butter at room temperature!
Tools and equipment you'll need
- 2 round 6" cake pans: I prefer aluminum pans as they conduct heat more evenly
- parchment paper: for lining the cake pans
- offset spatula: for spreading the cream easily in between layers and on the sides of the cake; if you don't have one, you can use a butter knife
- cake turntable: not absolutely necessary, but will make it easier to frost the cake
- cake board: a wrapped piece of round cardboard that holds the cake; not absolutely necessary
Ingredients
For the chocolate cake:
- all-purpose flour: regular flour will work here; no need for cake/pastry flour
- baking soda: reacts with the acid in the buttermilk to produce leavening
- baking powder: another leavening agent that helps provide lift to the cake
- sea salt: balances out the flavour in the cake
- granulated sugar: adds sweetness to the cake
- cocoa powder: you can use natural or Dutch-process
- avocado oil: or any light neutral vegetable oil
- buttermilk: if you don't have buttermilk, just use whole milk and add 1 tablespoon of white vinegar or lemon juice and give it a mix
- hot water: boiling water
- vanilla extract: use a high-quality vanilla extract for the best flavour
- eggs: adds structure and leavening to the cake
For the cream filling (ganache):
- white chocolate: you can use any type of white chocolate
- heavy whipping cream: with at least 36% milkfat (MF)
- vanilla extract: use a high-quality vanilla extract for the best flavour
- salted butter: I use a salted butter to help balance out the sweetness in the white chocolate; if you use unsalted butter, you can add ⅛ teaspoon sea salt
- powdered sugar: also known as icing sugar, helps to stiffen up the cream filling a touch
- Oreo cookies: you can use any cream sandwich-style cookie
How to make it
Make the cake:
Prepare 2 round 6" pans by lining the bottoms with parchment paper. Set aside.
Preheat oven to 325F.
In a stand mixer bowl fitted with a paddle attachment, sift together the all-purpose flour, baking soda, baking powder, sea salt, sugar and cocoa powder.
Using a measuring cup, combine the avocado oil, buttermilk, boiling water and vanilla extract. Give it a stir to combine.
Gradually pour the liquid mixture into the dry ingredients, while the mixer is running on low. Increase the speed to beat the ingredients together, for about 30 seconds until smooth (don't overbeat).
Give the bowl a scrape and with the mixer on low, add 1 egg at at a time, and beat again until smooth, another 30-60 seconds.
Divide the cake batter evenly into 2 round 6" pans.
Give the pans a tap to release any trapped air bubbles.
Bake the cakes at 325F for 30-35 minutes, or until a toothpick inserted comes out clean or with the slightest crumbs clinging to it.
Remove from the oven and cool on a wire rack for 15 minutes, before removing the cakes from the pans.
Make the cream filling (ganache):
Place the chopped white chocolate into a heat-safe bowl or stand mixer bowl.
Heat the heavy cream in a small saucepan over medium heat, until scalding hot.
Pour the hot cream over the white chocolate and let it sit for a few minutes.
Give the chocolate and cream (ganache) a stir until completed melted. Stir in the salt and vanilla extract.
Let the chocolate mixture cool to room temperature, or chill in the fridge.
Once the ganache has cooled, use the whisk attachment to whip it up over low speed.
Gradually increase the speed, and add in the butter in 1 tablespoon increments.
Once all the butter has been added, add in the powdered sugar and whip on high speed until the ganache is light and fluffy.
Fold in the cookie crumbs until incorporated into the cream.
If the temperature is warm, you may need to chill the ganache from time to time to keep it from being too runny.
Store in the fridge until ready to use.
If the ganache is too cold, you may need to whip it up a little prior to using.
Assemble:
If you want to make 4 layers, you can slice each cake in half equatorially. Otherwise, you can leave it as 2 layers.
Add a little dollop of cream on a cake board (to secure the cake).
Place the cake on the cake board.
Add about ½ C of cream to the cake and use an offset spatula to spread an even layer towards the edges.
Place another cake on top and repeat.
Taking the remaining cream, spread a thin layer over the exterior (this is the crumb coat).
Place the cake in the fridge to chill for about 10-15 minutes.
Spread another layer of cream over the surface of the cake to smooth it out.
Decorate however you like and keep in the fridge until ready to serve.
How to serve
About 30 minutes prior to serving, take the cake out of the fridge.
Slice the cake with a warmed, clean sharp knife.
How to store
Cover and store the cake in the fridge for up to 3 days.
Alternatively, you can freeze individually wrapped cake slices for up to 1 month.
FAQs & troubleshooting
My ganache is melting/too runny/too cold
If the temperature is too warm, you may need to chill the ganache from time to time to keep it from being too runny.
If the ganache is too cold, you may need to whip it up a little prior to using.
How do I get even cake layers?
If the cake has domed a little, you can use a serrated knife to trim off the tops to make them even.
How do I make the cake into 4 layers?
Use a sharp serrated knife to slice each cake in half equatorially.
Can I make the cake in advance?
Yes, you can make the cake ahead of time and freeze it.
Just individually wrap each cake with plastic, and then again with aluminum foil before storing in a freezer bag.
1-2 days before you want to assemble the cake, defrost the cake in the fridge.
How do you cut clean slices of cake?
Have a glass of warm-hot water close by and dip your knife into it.
Clean the knife with a dry cloth or paper towel, and then slice the cake.
Repeat in between slices.
Do I need a cake turntable?
A cake turntable will make spreading the frosting/cream easier, but it is not completely necessary.
Other recipes you may like
Be sure to check out these other recipes:
Funfetti Cake With Whipped Cream Cheese Frosting
Earl Grey Chocolate Sheet Cake
Let me know if you try out this recipe! Tag me on Instagram @siftandsimmer or leave me a comment/rating below!
Chocolate Oreo Cookies & Cream Cake
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
Chocolate Cake
- 120 g all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- 150 g granulated sugar
- 50 g cocoa powder
- 56 ml avocado oil or light vegetable oil
- 130 ml buttermilk or whole milk + 1 tablespoon vinegar/lemon juice
- 130 ml hot boiling water
- 1 teaspoon vanilla extract
- 2 large eggs
Oreo Cookie Cream Filling (Ganache)
- 200 g white chocolate chopped
- 113 ml heavy whipping cream
- 1 teaspoon vanilla extract
- 90 g salted butter
- 10 g powdered sugar
- 6 Oreo cookies pulsed into crumbs (or any cream cookie sandwich)
Instructions
Make the cake:
- Prepare 2 round 6" pans by lining the bottoms with parchment paper. Set aside.
- Preheat oven to 325°F/163°C.
- In a stand mixer bowl fitted with a paddle attachment, sift together the all-purpose flour, baking soda, baking powder, sea salt, sugar and cocoa powder.
- Using a measuring cup, combine the avocado oil, buttermilk, boiling water and vanilla extract. Give it a stir to combine.
- Gradually pour the liquid mixture into the dry ingredients, while the mixer is running on low. Increase the speed to beat the ingredients together, for about 30 seconds until smooth (don't overbeat).
- Give the bowl a scrape and with the mixer on low, add 1 egg at at a time, and beat again until smooth, another 30-60 seconds.
- Divide the cake batter evenly into 2 round 6" pans.
- Give the pans a tap to release any trapped air bubbles.
- Bake the cakes at 325°F/163°C for 30-35 minutes, or until a toothpick inserted comes out clean or with the slightest crumbs clinging to it.
- Remove from the oven and cool on a wire rack for 15 minutes, before removing the cakes from the pans.
Make the cream filling (ganache):
- Place the chopped white chocolate into a heat-safe bowl or stand mixer bowl.
- Heat the heavy cream in a small saucepan over medium heat, until scalding hot.
- Pour the hot cream over the white chocolate and let it sit for a few minutes.
- Give the chocolate and cream (ganache) a stir until completed melted. Stir in the salt and vanilla extract.
- Let the chocolate mixture cool to room temperature, or chill in the fridge.
- Once the ganache has cooled, use the whisk attachment to whip it up over low speed.
- Gradually increase the speed, and add in the butter in 1 tablespoon increments.
- Once all the butter has been added, add in the powdered sugar and whip on high speed until the ganache is light and fluffy.
- Fold in the cookie crumbs until incorporated into the cream.
- If the temperature is warm, you may need to chill the ganache from time to time to keep it from being too runny.
- Store in the fridge until ready to use.
- If the ganache is too cold, you may need to whip it up a little prior to using.
Assemble:
- If you want to make 4 layers, you can slice each cake in half equatorially. Otherwise, you can leave it as 2 layers.
- Add a little dollop of cream on a cake board (to secure the cake).
- Place the cake on the cake board.
- Add about ½ C of cream to the cake and use an offset spatula to spread an even layer towards the edges.
- Place another cake on top and repeat.
- Taking the remaining cream, spread a thin layer over the exterior (this is the crumb coat).
- Place the cake in the fridge to chill for about 10-15 minutes.
- Spread another layer of cream over the surface of the cake to smooth it out.
- Decorate however you like and keep in the fridge until ready to serve.
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Adapted from King Arthur Baking.
Josiah - DIY Thrill
This cookies & cream cake is the perfect summer dessert, thanks so much for sharing!
Heidi | The Frugal Girls
Your cake turned out so beautifully and I love the flavors. This was such a totally fun and festive way to celebrate your birthday boy!
Ben | Havocinthekitchen
Happy belated birthday to your little one, Michelle! This cake looks and sounds splendid - rich, soft, and elegant. I wouldn't mind a slice or two 🙂
David @ Spiced
What a lucky birthday boy - happy belated birthday to him! I know Robbie would be all in on this cake as cookies and cream is one of his favorite ice cream flavors! (And he does love Oreos, although we generally try to limit keeping them in the pantry since Dad eats them all. Haha.) I'm craving a slice of this cake like crazy now - well done!!
Laura
This cake is absolutely gorgeous! I really need to get some 6" cake pans, they really are the perfect size to be able to eat cake more often. (That's what they're for, right?) And naturally my fam is Oreo-crazy, so this cake would definitely be a hit! Thanks for the recipe and all the information!
Raymund
Wow I wish it was my birthday! that cake looks amazing